Low Carb Caramelized Walnuts. I don’t have the foggiest idea where I read it but somewhere I read that Swerve will caramelize. That sounded sort of interesting so I think I ordered a one lb. package of it from Netrition because I had been wanting to try it anyway. Well…it does caramelize and this recipe is the result but…and in light of new information regarding Oligosaccharides, I Do Not Believe this recipe is as low carb as indicated and neither should you.
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As I am a Type II diabetic, and in light of new information regarding Oligosaccharides, I Do Not believe this recipe for low carb caramelized walnuts is low carb and neither should you.
- 1 C Walnuts Large Chop
- ¼ C Swerve
- Put ingredients in non-stick pan on medium. When Swerve begins to melt start stirring gently and constantly. This may take 4-5 minutes but do not leave it alone or it will burn. When nuts are toasty light brown pour onto a silpat or a piece of parchment paper and leave it alone to cool a bit. When you can handle them, gently break apart. (They may be sticky at this point) Let cool completely. They will not be sticky anymore-they will be light and crackly and very similar to the Cracker Jacks I ate and loved as a child.
- Serves: 8
- Serving Size: 2 T
- 196 Calories 2g Carbs, 1g Fiber, 1g Net Carbs
- The most amazing thing! When the nuts are completely cooled they are shiny, shiny, shiny, just like any other candied nut.
- These are really nifty.
- More is definitely NOT better. Do not over cook or over brown and do not add more Swerve thinking they will be sweeter. The Swerve does not soak into the nuts-it will only coat them.